Serves: 6
Total Calories: 109
In a large kettle or Dutch oven, place water, potato, parsnip, tomato sauce, beet liquid, carrot, onion, vinegar, bouillon granules, and bay leaf. Bring to a boil cover and cook over medium-low heat 20 minutes.
Stir in chopped beets, cabbage, and pepper. Bring to a boil over medium-high heat reduce heat, cover, and simmer 15 minutes or until vegetables are tender. Remove bay leaf.
Garnish each serving with a spoonful of sour cream and sprinkle with dill or parsley.
NOTE: If desired, add 1 cup diced, cooked lean beef roast or round steak with cabbage for a heartier soup.
This Hearty Borscht recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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